•SUGAR  CANES- 

AND  THEIR  PRODUCTS 

Culture  and  Manufacture, 


— BY — 

ISAAC  A.  HEDGES, 

AUTHOR  OF 


"SORGO,  the  NORTHERN  SUGAR  PLANT," 

— AND  — 

President  of  Mississippi  Valley  Cane  Growers'  Ass'n. 


WITH  AN  INTRODUCTION  ON  SUGAR, 

'  '  '„  .. BT         '  » 
GhorcE  C.  W.  BELCHER, 

of  St.  Loai3.  Mo.     . 
,  •   "       •  :     -    r-  •  *    »     '  .  -  • 


tlie 


ST.    LOUIS,    MO. 
1881. 


p  J-fD 


Entered  according  to  Act  of  Congress  in  the  year  187* 

BY  ISA  \c  A.  HEDGES, 
In  the  office  of  the  Librarian  of  Congress  at  Washington,  D.  C. 


Stereotype  Editior 


CONTENTS. 


PAGE. 

PREFACE l 

INTRODUCTION v 

The  Chemistry  of  Sugar— Cane-Sugar— Beet-Sugar— 
Sugar  Refining— Glucose — Present  Questions. 

CHAPTER  I * 

The  Northern  Sugar-Canes—Seeds — Their  Varieties 
and  Odgin — An  FJssay  of  the  Convention —Mr.  Wray's 
Cultivation  and  Failure. 

CHAPTER  II 9 

Soils  and  Cultivation— Essay  of  the  late  E  S.  Ricker— 
Soils  and  Seasons  of  Planting. 

CHAPTER  III 16 

Cultivation  of  the  Cane — Wray's  Views. 

CHAPTER  IV 19 

Cutting  and  Handling— Care  of  Seed — Carts  and  Haul- 
ing—Ricking Cane — Cane  Improves  by  Resting— Frost 
on  Cane— Its  Effect. 

CHAPTER  V 22 

Arrangement  of  Steam  Works — Illustration  of  Steam 
and  Fire  Train — Large  Southern  Works— Fire  Train 
Described— Suggestions  to  New  Beginners— Importance 
of  Close  Buildings  for  Boiling — Will  it  Pay— Subsiding 
Tanks — Steam-Escape  Chimneys — Cooler. 


225791 


CONTENTS. 

PAGE. 
CHAPTER  VI 39 

M:lls  and  Cane  Grinding — A  Suggestion  for  obtaining 
all  the  Saccharine— How  to  get  a  Reliable  Sett  of  Fix- 
tures— Medium  Sugar- Works — Large  Mills. 

CHAPTER  VII 71 

Steam  Defecators  and  Fire  Evaporators— Essay  of  Mr. 
Schwarz —Victor  Mill — Fire  Defecator—  Settling  Vat 
and  Cjok  Evaporator — Finishing  Pan  and  Centrifugal. 

CHAPTER  IX : 82 

Evapo  ating  Apparatus — How  Used — Experiments  of 
New  Beginners— The  Economy  of  Fuel — Use  of  Ther- 
mometer and  Saccharometer — High  Latitudes  to  Pro- 
duce the  Best  Flavor  —Experiment  in  Steam  Works. 

CHAPTER  X  99 

Sugar-Making  Process — Louisiana  Sugar  Houses,  &c. 
—  New  Granulating  Facilities  ior  Cold  Climates — 
D  aining  Sugar — Centrifugals  and  Method  of  Using — 
J.  A  Dougherty's  Letters — New  Processes  of  Sugar- 
Making  Mr.  Kermey'sFull  Report— Mr  Belcher's  Re- 
port on  Polarizing  Sugars— Mr.  Lovenng's  Experiments 
in  Full— Comparison  of  Louisiana  and  Pennsylvania 
for  Sugar-Making— Mrs  Hooker,  of  LI,.  Sugar-Making 
— Mr.  Knight's  Letter  on  Maize  Sugar-Making. 

CHAPTER  XI 148 

Syrup-Making  as  a  Business — Suggestions  for  Organi- 
zation—  Cities  a  poor  Market  for  Syrups — Method  of 
Handling  Mush  Sugar— Report  of  Polarized  Syrup 
Specimens. 

CHAPTER  XII  152 

Products,  Markets,  and  Profits — Letters  and  Reports  upon 
Costs  per  Acre  of  making  Syrup  and  Sugar. 

CH  APTF  R  XIII l62 

Cutting  and  Handling  Cane — Seed  Tufts — Sryup  and  Sugar- 
Boiling  of  187980 — Fuel  and  Furnace  Arrangements — Def-* 
ecators  and  Evaporators — Syrup  and  Sugar-Making. 

CHAPTER  XIV    173 

Mr.  Belcher's  Report  to  the  St.  Louis  Merchants'  Exchange 
— Mr.  Thorns  on  Mr.  Belcher's  Report. 

IHAPTERXV .    .. 177 

Sugar-Refining,  by  Geo.  C.  W.  Belcher. 


INTRODUCTION. 


It  is  to  be  regretted  that  the  chemistry  of  the  sugars  is  still  in  an 
unsettled  condition.  The  expenditure  of  much  sine  re  work  has 
not  sufficed  to  clear  away  the  clouds.  When  we  pour  sulphuric 
acid  upon  carbonate  of  lime,  we  knuw  exactly  what  is  the  result  of 
the  chemical  changes  which  take  place  But  when  we  boil  a  solu- 
tion of  cane-sugar  with  free  sulphuric  acid  there  is  formed  a  mixture 
of  two  organic  substances  one  of  which  though  often  introduced  to 
us  is  yet  a  comparative  stranger.  Both  cane-sugar  and  grape-sugar 
admit  of  accurate  study  and  the  determination  of  their  properties, 
but  what  shall  we  say  of  fructose,  or  (as  we  learned  to  call  it) 
levulose,  or  (as  we  now  hear  it  called)  chylariose?  What  shall 
we  say  of  the  many  gums  and  semi-sugars  which  are  present  in  all 
cane-juices  and  which  vary  with  the  climate  and  the  zone?  Some 
of  these  polarize  and  others  do  not;  none  crystallize,  but  all  hinder 
the  filtration  an  1  crystallization  of  the  cane-sugar  commingled  with 
them.  For  none  is  there  any  simple  quantitative  test :  many  can 
barely  be  distinguished  qualitatively;  still  others  are,  to  all  intents, 
unknown  substances. 

It  is  the  misfortune  of  organic  analysis  that  its  hands  are  often 
thus  tied.  Not  only  are  organic  substances  extremely  delicate  in 
constitution,  but  ultimate  analysis,  so  useful  in  organic  chemistry, 
is  here  sometimes  completely  at  fault.  It  is  useless  to  demonstrate 

(v) 


n  INTRODUCTION. 

that  a  substance  is  composed  of  a  certain  amount  of  oxygen,  a 
certain  amount  of  hydrogen,  and  a  certain  amount  of  carbon,  when 
there  may  be  three  different  substances  of  t^»e  same  composition, 
and  the  one  under  investigation  may  be  a  mixture  of  two  or  more 
of  these.  A  great  deal  is  expected  of  sugar  chemists  that  they  are 
really  unable  to  go.  After  all  known  tests  for  the  value  of  raw 
sugars  have  been  exhausted,  there  still  remains  an  important  per 
centage  of  undetermined  matter  which  will  turn  the  scale  for  or 
against  the  profitable  working  of  the  sugar. 

The  corrections  of  the  polarization  test  are  not  sufficient  to  fix  the 
amount  of  cane  sugar  present.  And  just  here  there  is  a  very  pre- 
valent fallacy,  namely,  that  sugars  polarizing  the  same  are  of  equal 
value.  This  is  an  error  and  has  given  rise  to  much  misunderstand- 
ing. Raw  sugars  cannot  be  compared  simply  upon  a  basis  of  pola 
rization,  except  when  produced  in  the  same  country  and  by  similar 
methods  of  manufacture.  A  muscovado  sug'^r  and  a  molasses  sugar, 
both  produced  in  Cuba  and  polarizing  the  same,  are  of  very  differ- 
ent value.  Of  still  greater  difference  in  value  are  sugars  from  Cuba 
and  Louisiana,  though  they  may  polarize  the  same  to  a  tenth  of  a 
degree.  In  other  words,  there  are  unknown  substances  yet  beyond 
our  grasp,  which  vary  with  the  climate  and  the  soil  and  affect  the 
polarization  test  of  raw  sugars 

Yet  we  do  not  wish  to  discredit  the  polariscope,  nor  the  opti- 
cal test  of  sugar.  It  is  a  long  step  into  the  darkness,  even  if  it 
does  not  take  us  all  the  way  through.  It  is  encouraging  to  note 
that  the  use  of  this  instrument  is  extending.  No  refiner  can  be 
without  it  for  a  day.  We  would  not  hesitate  to  recommend  it  as 
an  economical  investment  for  a  planter  of  a  few  hundred  acres. 
We  only  caution  some  persons  against  expecting  absolute  an« 
swers  to  their  questions  where,  from  the  nature  of  the  subject, 
only  approximate  ones  can  be  given. 

There  is  a  large  field  open  to  the  planter  in  the  use  of  the  polari- 
scope To  study  the  growth  of  the  cane  from  day  to  day,  and  the  for- 
mation of  cane-sugar  in  the  juice,  noting  carefully  the  conditions  of 
the  soil,  all  fluctuations  of  the  weather,  and  any  abnormal  or  ac- 
cidental influences.  Such  an  opportunity  well  improved  might  en- 
rich the  chemistry  of  sugar  in  a  marked  degree.  Other  methods  of 


INTRODUCTION.  VII 

analysis  would  be  available,  especially  (on  clear  days)  Fehling's 
copper  test.  We  are  not  aware  that  anything  systematic  and 
thorough  in  this  line  has  ever  been  done,  and  if  not  it  is  a  surprising 
omission.  The  optical  test  is  so  speedy  and  simple  as  to  peculiarly 
fit  it  for  such  work;  and  the  polariscope  is  now  in  such  common 
use  that  there  is  no  reason  why  we  should  not  know  exactly  when 
the  formation  of  cane-sugar  in  the  juice  begins,  how  rapidly  it  in- 
creases, when  it  is  completed,  and  what  causes  affect  the  operation, 
either  favorably  or  not.  Careful  and  accurate  observation  is  the 
foundation  of  all  knowledge.  And  although  we  may  never  be  able 
to  put  together  carbon,  hydrogen,  and  oxygen  so  as  to  form  cane- 
sugar;  although  we  may  never  do  more  than  save  from  decomposi- 
tion the  sugar  which  nature  has  already  formed  for  us;  still  we  can 
by  patient  study  learn  more  and  more  of  the  mysterious  processes 
by  which  the  components  of  air  and  water  are  changed  in  the  cane- 
stalk  into  crystal  sweetness. 

(We  must  apologize  here  for  an  unavoidable  confusion  of  terms. 
In  order  not  to  use  the  word  sucrose  which  is  strange  to  most 
readers,  we  have  used  cane  sugar,  not  merely  in  its  chemical  sense 
as  distinguished  from  glucose  (grape-sugar),  but  also  in  its  ordinary 
signification,  i.  e.,the  product  (raw  or  refined)  of  the  sugar-cane  as 
distinguished  from  the  product  of  the  beet.  We  trust  that  the  con- 
text will  make  all  passages  clear) 

CANE-SUGAR. 

The  idea  has  somewhat  obtained  of  late  that  the  production  of 
sugar  from  the  caneisfalling  off  and  that  this  result  is  in  a  measure 
due  to  the  large  extension  of  the  sugar  beet.  This  is  erroneous.  Un- 
doubtedly the  sugar  production  of  some  cane-growing  countries  has 
long  been  at  a  stand  still  while  in  others  it  has  perceptibly  de- 
creased, but  many  causes  have  conspired  to  produce  this  result. 

In  the  first  place,  the  fertility  of  the  soil  and  the  mildness  of  the 
climate  both  tend  to  relax  the  energy  of  the  planters  and  thus  re- 
tard progress.  Secondly,  the  presence  of  slave-labor  discourages 
the  use  of  machinery  and  the  efforts  of  inventors.  Why  should 
machinery  be  devised  to  save  labor,  when  labor  costs  nothing? 
Why  should  so  much  trouble  be  taken  to  get  a  small  gain  in  the 


VIII  INTRODUCTION. 

yield  of  the  crop,  when,  excepting  disastrous  and  unforeseen 
weather,  the  planter  is  assured  of  pecuniary  profit  without  depart- 
ing from  time-honered  means  and  methods? 

Lastly, beet-growing  countries  are  still  barricaded  by  a  protective 
tariff.  The  ultimate  benefits  to  them  of  this  condition  ate  ques- 
tioned by  many,  but  as  to  its  immediate  effects  there  can  be  no  doubt ; 
indeed,  the  beet  industry  of  Europe  is  a  rock  on  which  a  protec- 
tionist can  stand  a  long  time  quite  safely.  The  whole  subject  of 
tariff  is  so  constantly  under  discussion  and  is  so  tempting  to  argu- 
ment, that  we  shall  omit  anything  beyond  a  mere  mention  of  the 
situation.  To  consider  the  cane-growing  countries  overmatched  by 
protective  legislation  is  to  disregard  the  fact  that  from  its  very  incep- 
tion the  manufacture  of  beet  sugar  has  been  fostered  with  great 
care,  and  diligently  studied  in  every  point  and  with  all  the  light 
that  science  could  cast  upon  it.  A  similar  course  in  cane-growing 
countries  would  have  astonished  the  planters  by  its  results  and  a 
few  shining  examples  of  recent  progress  afford  sufficient  proof. 

The  cane  sugar  production  of  this  world  can  be  estimated  at 
about  2,150  ooo  tons.  Accurate  figures  are  difficult  to  obtain 
owing  to  the  absence  of  official  statistics  in  most  countries  The 
total  is  probably  about  the  same  as  two  years  ago.  Of  this  amount 
Cuba  produces  nearly  one-third.  No  other  single  country  produces 
over  200,000  tons.  Any  disaster  to  the  Cuba  crop  consequently  af 
fects  the  market  to  a  large  extent.  Of  late  years  the  influence  of 
the  crops  in  more  distant  countries,  such  as  Brazil  Java,  and  the 
Philipine  Islands,  is  sooner  felt  than  formerly,  owing  to  the  exten- 
sion of  commercial  relations 

We  have  just  alluded  to  some  cases  of  unusual  development.  In 
a  majority  of  these  we  notice  the  direct  influence  ot  English  skill 
disseminated  by  commerce  through  distant  parts  of  the  world. 
The  most  rapid  growth  of  importance  has  occured  in  Egypt  where 
the  production  now  exceeds  40,000  tons.  The  exports  increased 
from  1866  to  1875  over  800  per  cent.  The  Khedive,  among  his 
numerous  extravagancies,  has  been  in  no  wise  backward  in  sugar 
manufacture  and  the  result  is  the  introduction  of  the  best  machinery 
with  skilled  labor  to  work  it.  This  will  be  a  better  legacy  for 
the  Egyptian  nation  than  many  others  he  will  leave-  British 


INTRODUCTION.  DC 

Guiana,  or  Demerara,  is  probably  the  furthest  advanced  of  cane- 
growing  c  untries.  Vacuum  pans  have  been  in  use  here  for  up- 
wards o  thirty  years,  and  are  now  the  rule,  not  the  exception. 
Demerara  sugars  have  always  ranked  high  in  popular  esteem,  and 
a  large  proportion  goes  into  direct  consumption  It  was  the  high- 
testing  and  low- colored  centrifugal  sugars  from  this  colony  that 
lately  gave  rise  to  legal  action  in  the  United  States.  In  Queensland 
ihe  culture  of  the  sugar-cane  is  extending  very  rapidly.  Not 
only  are  the  soil  and  climate  favorable,  but  the  planters  and 
refiners  have  hastened  to  avail  themselves  of  the  most  approved 
methods  of  working.  Peru  shows  a  constant  increase  in  the  produc- 
tion which  is  nowestimated  at  over  70,000  tons.  Most  of  the  Peru- 
vian crop  is  imported  by  England;  and  in  this  country,  as  well  as 
in  Egypt,  Dtmerara,  Queensland  and  many  others,  English  science 
and  English  machinery  have  in  a  great  measure  turned  the  wheel 
of  progress. 

There  are  some  countries  where  special  causes  have  operated  to 
increase  the  production.  The  Philipine  Islands  have  been 
benefited  by  a  growing  demand  for  low  grade  sugars  for  refining 
purposes,  particularly  in  the  United  States.  The  product  of  those 
islands  has  been  lately  estimated  at  130,000  tons,  but  the  manu- 
facture is  crude  and  there  is  consequently  a  fine  opportunity  for 
still  further  advances.  The  Sandwich  Islands  are  just  now  in  rather 
a  unique  position  owing  to  the  effects  of  the  reciprocity  treaty  with 
the  Ui.ited  States,  whereby  all  sugar  produced  in  these  Islands  is 
admitted  to  the  United  States  free  of  duty.  Of  course,  such  a 
bonus  as  this  is  very  certain  to  stimulate  the  efforts  of  the  plan- 
ters, as  it  insures  a  very  handsome  margin  for  profit.  The  produc- 
tion was  estimated  at  over  12,000  tons  in  1874.  Later  figures  show 
a  large  increase. 

It  is  interesting  to  note  the  gradual  adoption  of  sulphur  processes 
in  different  cane-growing  countries-  Though  varied  in  name  and 
and  in  details,  they  are  more  or  less  the  same  in  the  general 
principle  This  is  the  substitution  of  sulphurous  acid  in  an  or- 
ganic salt  of  an  inorganic  base,  thus  setting  free  the  organic  acid, 
which  is  volatized  and  driven  off.  This  reaction  is  usually  accom- 
pained  by  some  improvement  ir  color.  That  sulphurous  aci^  s'so 


X  INTRODUCTION, 

defecates  gummy  solutions,  must  be  believed  from  the  weight  01 
testimony  in  its  favor.  Indeed  the  utility  of  this  re-agent  in  the 
manufacture  of  raw  sugar  from  cane-juice  would  seem  to  be  fully 
demonstrated.  Yet,  singularly  enough,  the  benefits  of  its  em- 
ployment in  the  refining  of  cane-sugar  are  at  least  doubtful.  Some 
experiments  have  apparently  given  good  results,  and  others  have 
been  indifferent  or  disappointing.  It  is  not,  however,  injurious  in 
any  way,  and  the  most  that  is  claimed  against  it  is  that  it  is 
superfluous. 

Prominent  among  countries  adopting  the  use  of  this  agent  in 
some  form  are, — British  Guiana,  where  the  use  of  bi-sulphite  ot 
lime  has  long  been  in  vogue ;  Egypt,  where  factories  have  been 
built,  specially  planned  for  the  use  of  sulphurous  acid;  Porto  Rico, 
where  it  has  been  long  and  successfully  used;  Jamaica,  St.  Croix, 
and  many  others,  where  it  is  being  introduced  and  favorably  re- 
ceived; Mauritius,  where  is  being  largely  adopted  what  is  known 
as  the  "leery  Process"  an  application  of  the  monosulphite  of  lime; 
and  (most  familiar  to  all  our  readers)  Louisiana,  where  the  use  of 
sulphurous  acid,  or  of  bisulphite  of  lime  is  so  general  as  to  seem 
almost  a  necessary  feature  of  sugar  manufacture.  Efforts  have  been 
made  to  adopt  the  Diffusion  Process,  so  popularin  European  fac- 
tories, to  the  needs  of  the  sugar-cane  planters,  but  so  far  success 
has  been  doubtful.  It  was  tried  in  Louisiana.  It  is  now  being 
worked  in  Madras,  where  great  success  is  claimed  and  an  increased 
yield  of  20  percent.  Unless  carefully  managed,  this  process  is  apt 
to  enlarge  the  cost  of  evaporation  very  materially. 

BEET-SUGAR. 

The  culture  the  of  sugar-beet  has  steadily  increased  until  now  it 
may  be  considered  a  permanent  part  of  the  agriculture  of  three- 
fourths  of  Europe.  From  France  to  Russia,  from  Italy  to  Sweden 
this  industry  has  spread.  In  the  central  portions  of  the  continent 
it  is  of  the  greatest  national  importance.  As  such  it  is  regarded, 
and  although  in  some  countries  heavily  taxed,  it  is  amply  protected 
against  the  competition  of  cane-products.  The  circumstances  which 
favor  it  are;— a  suitable  so:l,  a  climate  uniform  but  not  too  hot, 
cheap  manual  labor,  and  a  thrifty  and  intelligent  agricultural  pop- 


INTRODUCTION.  XI 

ulation.  These  conditions  are  difficult  to  combine  in  a  newly-settled 
country,  and,  not  unexpectedly,  experiments  in  beet-culture  here 
have  proved  failures.  The  last  attempts,  in  California  and  Maine, 
seem  to  promise  better  results;  and  it  is  certainly  reasonable  to  be- 
lieve in  success  somewhere  between  the  two  oceans, 

In  1860  the  beet-sugar  production  of  Europe  was  estimated  at 
less  than  450,000  tons;  the  present  crop  ( 1878  9)  will  aggregate,  ac- 
cording to  the  latest  calculations,  i, 490,000  tons.  During  the 
same  period  the  cane-sugar  production  of  the  world  has  increased 
in  a  much  smaller  ratio. 

One  admirable  feature  of  this  industry  is  the  aoundance  of  sta- 
tistics which  are  accessible  to  the  interested  public.  Accurate 
statements  of  production  and  consumption  in  many  cane  growing 
countries  are  a  desideratum. 

SUGAR    REFINING. 

Much  of  the  present  development  of  sugar  production  is  due  to 
the  energy  and  skill  of  the  refiners.  They  have  been  ever  foremost 
in  the  introduction  of  improvements  and  to  them  the  producers  of 
raw  sugars  (both  cane  and  beet)  continually  look  for  new  ideas 
and  inventions.  It  is  to  the  credit  of  the  sugar  refiners  that  they 
have  kept  full  pace  with  the  most  progressive  of  manufacturing 
industries,  and  that  by  no  trade  trickery,  but  by  legitimate  methods 
of  working  and  by  persevering  enterprise  the  cost  of  refining  sugar 
has  been  reduced  60  per  cent,  in  the  last  fifteen  years.  A  first  class 
refinery  can  now  put  its  raw  material  into  marketable  shape  at  a  co>t 
of  five-eights  of  a  cent  per  pound,  and  this  including  interest,  wear 
and  tear  of  machinery,  etc.,  etc. 

Sugar  refining,  as  now  practised,  is  in  its  general  outlines  much 
simpler  than  formerly.     All  superfluous  overworking   is  being  fast 
dispensed  with,  and   the  complications   that  characterized    the  old 
mould  houses  are  now  well  nigh  forgotten.  On  the  other  hand,  the 
important  features   are   studied   more  carefully  than  ever   before. 
Such  are, — the  proper  working  of  the  bags,  the  management  of  1h 
char,  its   washing   and    revivification,  and  the  disposition    or  ? 
sweetvvaters,  etc.  Most  refineries  refer  constantly  to  the  pola< : 
of  their  liquors  and  syrups  as  a  guide  for  working,  and  no1  ,n        * 


XII  INTRODUCTION. 

the    value  of  the   raw   material    but    that  of  the  refined  product  i& 
determined  in  the  laboratory. 

The  one  cardinal  principle  in  the  refining  of  cane  sugar  is  to 
expose  the  sugar  to  the  influence  of  heat  no  longer  than  is  absolute 
ly  necessary.  The  ideal  of  col  1  working  is,  with  the  present  methods 
of  filtration,  unattainable,  but  the  disastrous  effects  of  continuous 
heat,  especially  in  the  presence  of  soluble  impurities,  must  be 
kept  constantly  in  mind.  This  is  a  matter  which  equally  concerns 
the  producer  of  raw  sugar  and  it  is  beginning  to  be  appreciated  i  i 
cane  growing  countries.  A  vacuum  pan  is  the  cheapest  piece  of 
machinery  a  sugar  planter  can  own,  and  were  all  raw  sugars  boiled 
in  vacuo,  the  production  of  the  world  would  be  wonderfully  in- 
creased. 

It  is  beyond  the  scope  of  this  article  to  refer  otherwise  than  in 
general  terms  to  tne  great  improvements  in  all  sugar  house  ma- 
chinery; especially,  the  perfection  of  vacuum  pans,  with  their  con 
densers  and  air-pumps;  the  increased  capacity  and  novel  construe 
tion  of  the  bag-filters  and  char-cisterns  and  revivifying  kilns;  and 
above  all,  the  number  and  ingenuity  of  labor-saving  devices.  In 
this  latter  point,  probably  no  other  branch  of  manufacture  will 
show  greater  progress  in  late  years  than  the  leading  refineries  of 
England  and  the  United  States.  As  a  consequence,  some  establish- 
ments have  attained  a  colossal  size,  and  wield  a  direct  and  indirect 
influence  upon  trade,  measured  by  millions  of  invested  capital  and 
thousands  of  interested  employees. 

Marked  chan  jes  in  the  character  of  the  refined  products  may  be 
noted.  There  is  a  large  decrease  in  the  quantity  of  molasses  that  is 
turned  out,  it  being  no  longer  as  remunerative  as  formerly.  This 
is  occasioned  by  the  cheapness  and  attractiveness  of  what  are 
known  as  corn-syrups,  which  are  mixtu  -es  of  dextro-glucose  with 
about  20  to  30  per  cent,  of  some  low-colored  refined  or  unrefined 
molasses.  The  extraordinary  quantity  of  yellow  sugars  now  turned 
out  is  another  feature.  There  is  fashion  in  sugais  as  well  as  in 
silks  and  satins.  The  snowy  loaves  that  formerly  adorned  the 
grocers'  windows  are  gone  and  the  public  taste  has  been  educated 
to  the  consumption  of  sugars  of  the  cheapest  face-value.  This 
style  of  g  >ods  has  been  pushed  to  an  extreme,  and  some  revulsion 


INTRODUCTION. 

in  feeling  has  already  been  manifested.  There  is  more  than  a  pos- 
sibility that  refined  sugars  may  yet  be  sold  on  a  basis  of  polarization. 
Such  a  course  could  only  give  satisfaction,  for  if  a  man  should 
choose  to  buy  a  sugar  polarizing  80  and  pay  what  he  considered 
a  fair  value,  it  would  be  the  same  as  if  instead  of  buying  an  all- 
woolen  shirt,  he  selected  a  wool  and  cotton  mixture.  The  polaris- 
cope  test  for  sugars  would  be  simple  and  expeditious,  and  the  color 
would  still  remain  an  additional  consideration. 

»  *  *  *  *  * 

The  manufacture  of  sugar  from  the  beet,  and  its  refining  will 
always  differ  in  many  respects  from  the  treatment  of  cane-products. 
The  almost  total  absence  of  "  inverted  sugar  "  permits  an  alkaline 
working,  and  this  in  its  turn  the  use  of  heat  to  an  extent  unknown 
in  factories  which  handle  the  latter  cla^s  of  sugars. 

The  general  features  and  the  machinery  employed  are  very  similar, 
so  much  so  that  a  refinery  proper  may  be  equally  adapted  for 
working  raw  sugars  of  either  class.  But  the  method  of  defecation 
by  over-liming  modifies  all  following  processes,  and  we  see  in  beet- 
sugar  refineries,  hot-boiling  and  strong  crystallization,  with  the 
syrups  constantly  separated  and  worked  down  until  the  residue  is  an 
unmanageable  mixture  of  salts,  gums,  and  imprisoned  cane-sugar, 
fit  only  for  the  distiller's  use.  This  is  more  pioperly  sugar-refining 
than  the  methods  now  in  fashion  in  England  and  the  United  States. 
But  it  would  not  pay,  except  with  beet  products  or  very  high  grades 
of  cane-products.  In  Europe  refined  sugars  are  almost  all  pure 
white,  and  are  sold  with  a  strict  regard  to  chemical  test;  here  they 
are  classed  and  sold  by  color  only.  There  they  buy  almost  no 
"inverted  sugar"  in  their  raws;  here  they  buy  plenty  and  must  sell 
it  in  their  refines  in  order  to  mike  both  ends  meet. 

As  might  be  expected  the  working  of  beet-products  continually 
invites  chemical  treatment.  It  is  wearisome  to  study  the  various 
processes  devised  and  experimented  with  in  France  and  Germany. 
Many  of  these  are  for  the  recovery  of  cane-sugar  from  beet-molasses, 
and  are  wholly  inapplicable  to  cane-products.  Some  serve  to  econ- 
omize bone-black,  and  a  large  number  are  methods  of  defecation. 
One  process  of  considerable  importance  has  been  adopted  with 
great  success  by  an  English  refinery.  It  is  applicable  to  all  raw 


XIV  INTRODUCTION. 

sugars  containing  less  than  two  per  cent,  of  "inverted  sugar".  It 
is  called  by  the  name  of  the  clarifying  agent  used —  'The  Sucrate  of 
the  Hydro  carbonate  of  Lime  Process  ',  eft  by  the  name  of  its  inven- 
tors "The  Boivin  and  L'Oiseau  Process",  The  refinery  of  Mm. 
Somtner  &  Co.,  Paris,  has  been  working  this  process  for  years. 

GLUCOSE. 

Before  closing  it  may  be  well  to  speak  of  another  industry  which 
has  come  prominently  into  notice  of  late  years  and  which  partly 
from  a  confusion  of  ideas  regarding  the  character  of  its  products, 
and  partly  from  having  adopted  some  of  the  methods  and  machin- 
ery of  sugar-refining,  has  been  more  or  less  associated  with  it  in 
the  popular  mind  We  refer  to  the  manufacture  of  glucose  and 
dextro-glucose.  The  recent  increase  in  the  consumption  of  these 
articles  is  enormous.  The  cost  of  production  has  so  diminished 
that  for  many  purposes  for  which  it  is  equally  adapted,  cane-sugar 
is  no  longer  available,  being  hopelessly  undersold. 

Although  glucose  (grape-sugar)  was  known  to  the  commercial 
world  many  years  ago,  it  has  only  be^n  within  the  last  ten  years, 
that  its  manufacture  has  assumed  any  considerable  proportions. 
The  theory  of  the  process  is  familiar  to  our  readers.  It  is  the  con- 
version of  a  solution  of  starch  into  a  solution  of  glucose  by  boiling 
with  free  sulphuric  acid,  the  acid  being  removed  after  the  conver- 
sion by  the  addition  of  a  small  quantity  of  lime,  an  insoluble  pre- 
cipitate of  sulphate  of  lime  bein^  formed.  This  simple  operation 
is  the  foundation  of  an  industry  now  taking  high  rank  among  others 
and  gathering  around  it  all  the  accessories  consequent  upon  such 
position.  Flourishing  equally  well  in  many  parts  of  the  United 
States,  erlucose  manufacture  has  developed  most  largely  at  Buffalo, 
N.  Y  ,  where  the  low  cost  of  the  grain  and  the  extended  shipping 
facilities  both  east  and  west,  have  stimulated  the  energy  of  the 
manufacturers. 

It  is  only  right  that  all  fair  minded  persons  should  deprecate  the 
prejudice  that  was  recently  stirred  up  against  the  products  of  the 
glucose  factories  The  charges  of  wholesale  poisoning,  and  of 
ruining  the  public  health  by  inducing  varions  forms  of  abdominal 
d  sease,  would  be  ridiculous,  were  they  not  malicious  in  thei1 


INTRODUCTION.  XV 

tendency.  Glucose  never  did  and  never  will  compete  with  cane- 
sugar  as  a  sweetener.  But  as  a  basis  ot  fermentation  it  is  not  only 
much  cheaper,  but  in  some  cases  otherwise  preferable.  This  is 
properly  its  sphere  of  usefulness.  The  difference  in  price  between 
grape-sugar  and  cane-sugar  is  so  great  that  were  it  feasible,  there 
would  be  temptation  to  use  the  former  as  an  adulterant  of  the  latter. 
But  this  has  probably  never  been  done,  and  if  a  method  of  cry  tal- 
lizing  the  two  together  should  ever  be  discovered,  the  public  taste 
and  the  market  price  would  soon  settle  the  question.  The  effect 
upon  the  health  of  the  consumer  would  be  same  as  when  coffee  is 
"stretched"  with  chicory,  or  claret  with  water. 

PRESENT    QUESTIONS. 

Whatever  may  be  the  future  of  the  sugar  industry  in  this  country, 
the  refining  branch  seems  destined  to  remain.  Whether  beet  cul- 
ture will  prove  successful  on  a  large  scale,  whether  cane-sugar  can 
be  economically  extracted  from  the  juices  of  sorgo  and  maize  are 
yet  to  be  determined.  The  production  of  raw  sugars  depends 
upon  climatic  conditions,  peculiarities  of  the  soil,  and  the  economy 
and  energy  of  the  agricultural  class  of  populat'on.  But  sugar-re- 
ining will  always  thrive  in  the  busy  manufacturing  districts  where 
nature's  reservoirs  of  coal  and  water  are  at  hand,  and  cheap  trans- 
portation enables  the  refiner  to  meet  the  consumer's  wants  with  ease 
and  safety. 

Probably  nowhere  else  in  the  world  has  the  margin  for  sugar-re- 
fining been  figured  so  closely  as  in  New  York,  nowhere  else  has 
there  been  displayed  so  much  enterprise  and  skill.  The  remark- 
able growth  of  this  business  there  in  the  last  fifteen  years  bears 
ample  testimony  to  the  quality  of  American  brains. 

But  back  of  all  individual  efforts,  no  matter  how  skillfully  di- 
rected, lie  causes  deeper  and  more  potent.  The  influence*  of  legis- 
lation for  good  or  evil  we  may  yet  recognize  more  cleanly  than  we 
have  ever  been  called  upon  to  do  Our  trans-atlantic  cousins  can 
tell  us  a  great  deal  about  sugar  legislation,  how  it  works  in  theory, 
and  in  practice.  Congress  has  it  in  its  power,  by  ill-advised  action, 
to  make  the  refining  industry  a  national  monopoly,  or  to  close  the 
doors  of  every  refinery  in  the  country. 


XVI  INTRODUCTION. ' 

There  is  another  point  worthy  of  study.  It  is  what  might  vul- 
garly be  termed  "the  path  of  empire."  The  development  of  trade- 
centers,  like  centers  of  population,  is  determined  by  definite  causes. 
So  far  we  have  seen  one  sugar-mart  grow  to  the  exclusion  of  others. 
New  Orleans,  Baltimore,  Philadelphia,  and  Boston  have  each  en- 
joyed special  advantages,  but  New  York  has  far  outstripped  all. 
Now,  it  is  reasonable  to  expect  one  or  more  additional  trade-centers 
to  rise  into  prominence  with  the  growth  of  such  a  large  country. 
If  raw-sugars  continue  to  be  imported,  San  Francisco  has  the  most 
promising  future.  If  domestic  cultivation  of  sugar-yielding  plants 
is  destined  to  supply  a  fair  portion  of  our  wants,  no  city  is  better 
located  to  secure  a  leading  position  than  St.  Louis.  Even  her 
neighbors  and  rivals  in  other  branches  of  trade  will  concede  that 
this  conclusion  is  well  founded. 

But,  turning  from  what  may  seem  a  side-path,  the  question  of  the 
ability  of  the  world  to  dispose  of  the  increasing  product  of  the 
cane  and  beet  is  one  that  is  ofren  seriously  considered  and  has 
given  rise  to  much  doubt  and  discussion.  The  truth  is.  that  the 
world's  consumption  of  s  'gar  is  continually  increasing.  Local 
checks  occur  when  prices  reach  a  prohibitory  figure,  but  when 
prices  fall  again  the  lost  ground  is  regained.  The  consumption  in 
Great  Britain  per  head  of  population  nearly  doubled  from  1855  to 
1875.  Other  countries  show  even  larger  gains.  Sugar  has  long 
ago  disappeared  from  the  class  of  luxures  and  become  a  staple  arti- 
cle. It  has  been  put  to  an  ever-increasing  variety  of  uses;  the 
preserving  and  canning  trade  have  made  the  summer  months  the 
best  market  season.  In  great  Britain,  when  prices  are  very  low, 
sugar  is  used  in  large  quantities  for  brewing,  and  it  is  stated  that 
the  poorer  qualities  are  used  to  a  considerable  extent  for  feeding 
stock.  It  is  difficult  to  s?.y  that  a  limit  to  consumption  has  yet 
been  reached.  If  sugars  should  be  cheapened  by  any  means  one 
third  or  one  half  of  their  cost,  new  outlets,  not  MOW  considered  or 
even  known,  might  market  a  much  larger  production  than  the 
world  has  ever  seen. 

If  maize  and  sorgo  should,  by  improved  culture,  gradual  chan- 
ges in  character,  or  other  means,  be  brought  into  the  rank  of  sugar- 
producing  plants,  something  like  this  must  happen.  Competition 


INTRODUCTION  XV11 

among  farmers  would  reduce  prices  to  an  extent  which  would  evoke 
new  uses  and  adaptations.  The  United  States  might  or  might  n  A 
export  raw  sugar;  they  certainly  would  use  a  great  deal  more  than 
they  do  now. 

In  closing,  we  would  only  add  that  if  we  have  seemed  to  speak 
v:ii*uely  or  distrustfully  on  any  point,  it  is  not  because  we  have 
prejudices,  but  because  it  is  sometimes  so  hard  to  be  sure  of  a 
f;ict,  and  so  easy  to  pretend  to  be  sure  of  it.  There  is  nothing  more 
inviting  than  the  study  of  sugar  from  its  birth  in  the  cane  field 
through  all  its  checkered  life.  And  if  anything  we  have  said  shall 
induce  an  increased  interest  on  the  part  of  any  reader,  we  shall 
feel  amply  repaid  for  our  trouble. 

ST.  Louis,  APRIL  2,  1879. 


The  Northern  Sugar-Cane. 

CHAPTER   I. 

Embracing  Convention  Proceedings  on  this  subject. 

The  purposes  of  this  work  being  especially  as  an 
instructor,  I  do  not  propose  to  go  into  the  history  of 
these  Northern  Canes,  except  so  far  as- to  trace  those 
now  most  in  use  as  preferable  for  general  cultivation, 
and  for  that  purpose  I  shall  here  introduce  my  paper, 
read  before  the  late  convention  at  St.  Louis.  But  to 
those  desiring  the  more  general  history,  I  would  re- 
commend the  work  "Sorghe  and  Imphee"  by  Olcott. 

That  there  are  now  several  new  varieties  of  these 
canes,  as  a  result  of  hybrid  there  can  be  no  doubt. 
This  crossing  has  resulted,  as  I  predicted  sixteen 
years  ago,  in  an  improvement  of  the  canes,  new  names 
are  being  given  these  crosses,  such  as  Early  Amber, 
which  I  cheerfully  accept  as  more  appropriate  than 
the  Zulu  Kaffir,  names  which  are  difficult  to  pronounce 
or  spell.  I  have  arrangements  made  for  pushing  the 
subject  of  improving  our  varieties  still  further  by  hybri- 
dizing the  most  desirable  kinds,  and  selecting  the 
most  precocious  and  best  seed  heads.  The  facilities 
we  have  for  changing  seeds  from  North  to  South  and 


THE .NORTHERN  SUGAR-CANE, 


vice  versa  is  quite  fortunate.  There  is  probably  no 
other  crop  cultivated  that  is  so  materially  and  favora- 
bly affected  by  change  of  latitude  as  these  canes, 
although  the  cost  of  seed  is  increased  some,  yet  it  is 
insignificant  when  compared  with  most  other  field  crops, 
as  two  pounds  will  plant  one  acre,  which  can  now  be 
had  by  mail  for  $1.00,  while  to  plant  southern  cane 
it  will  cost  at  least  $30  worth  of  cane,  besides  the 
extra  labor  of  first  burying  it  to  protect  it  from  the 
frost  during  the  winter,  and  then  taking  it  up  and 
planting  again.  Hence,  if  we  are  unable  to  obtain  as 
large  a  yield  of  sugar  per  acre,  still  that  which  we 
do  get  will  cost  us  less  for  cultivation,  and  then  we 
obtain  an  amount  of  forage  and  seed  for  stock  feed 
that  will,  when  rightly  handled,  pay  all  the  expenses  of 
cultivation  and  delivery  to  the  mill.  This  position 
is  fully  sustained  by  the  statements  of  different  farmers 
as  hereafter  reported  in  this  book.  I  cannot  urge  too 
strongly  the  necessity  of  utilizing  every  portion  of  this 
crop  in  order  to  make  it  remunerative. 

Why  waste  the  forage  of  this  crop  and  then  have 
to  replace  it  with  its  equivalent  of  some  other.  In 
order  to  handle  this  forage  correctly,  calculations  and 
preparation  must  be  made  in  advance,  so  that  when 
the  season  for  taking  it  in  hand  comes,  there  will  be 
no  detention  or  neglect,  consequent  upon  a  want  of 
readiness.  There  is,  probably,  no  one  feature  of  the 
farmer's  operations  in  which  he  suffers  as  much  as  in 
the  deficiencies,  from  a  want  of  a  thorough  study  of 
their  new  engagements,  prior  to  their  commencement. 

The  permanent  organization  now  effected  here,  if 
sustained  by  those  so  directly  interested,  will,  by  their 
correspondence  and  annual  reports,  disseminate  infor- 
mation that  must  result  in  a  great  mutual  benefit. 


No.  i. 


No,  2. 


No.  i  tuft  is  a  representative  of  what  appears  a  crop  of  the  Liber- 
ian,  one  of  our  most  productive  canes,  with  some  other,  giving  a 
larger  stalk  than  the  Early  Amber  and  a  seed  much  like  it.  It  is 
highly  recommended.  I  shall  have  it  carefully  cultivated  and  tested 
in  order  to  learn  its  merits  as  a  sugar-producer.  The  general  con- 
tour of  the  tuft  is  like  the  Liberian,  but  the  kernel  more  like  the 
Early  Amber. 

No.  2  is  another  more  closely  resembling  Early  Amber,  but  still 
the  farmer  who  produced  it  had  the  latter  also,  and  says,  there  is  a 
marked  difference.  The  sample  of  sugar  he  sent  me  is  a  coarser 
and  harder  crystal  than  any  I  have  yet  met  with.  I  am  having  a 
barrel  or  more  of  the  sugar  sent  me  and  will  swing  it  and  apply  the 
polariscopic  test.  Should  it  result  satisfactorily  I  shall  endeavor  to 
place  enough  of  this  seed  in  cultivators'  hands  for  future  test,  and 


No.  3. 


OOM-SEE-A-NA. 


REGULAR  CHINESE  VARIETY. 


report — which  with  my  arrangments  in  different  latitudes  will  afford 
satisfactory  results.  My  great  desire  is,  to  determine  this  year,  if 
possible,  the  best  variety  for  sugar. 

No.  3  is  a  tuft  of  Oom-see-a-na.  Although  a  good  cane  it  is,  like 
the  Chinese,  falling  out  of  favor.  It,  no  doubt  will  do  well  as  a 
party  to  hybrid  with  other  early -sweet  varieties  and  thereby  obtain 
a  larger  product  than  the  Early  Amber  by  itself. 


SEEDS.  3 

SEEDS,  THEIR  VARIETIES  AND  ORIGIN. BY  I.  A.  HEDGES. 

There  are  several  species  of  Canes  or  Plants  that 
possess  Cane  Sugar,  the  most  prominent  of  which  is 
that  of  the  tropical,  known  by  the  Latin  name  of  Sac- 
charum  Officinarum  or  Southern  Cane,  of  which  there 
are  several  varieties.  But  the  Canes  that  form  the 
subject  for  which  this  convention  has  been  assembled, 
are  commonly  called  Sorghum,  and  classified  by  Lin- 
neus  as  Holcus  Saccharatus,  and  have  come  to  us 
from  two  widely  distant  points  of  the  Eastern  hemi- 
sphere, viz.  N.  E.  Asia  and  S  E.  Africa  ;  each,  how- 
ever, were  reproduced  in  France  before  reaching  us. 
This  is  Chinese,  a  fair  specimen,  as  you  will  see  it  has 
a  center  spindle,  with  long  foot-stalks  standing  on  all 
sides  around  the  stalk,  bearing  large  se-ed  covered  by 
a  black  pellical. 

The  stalk  grown  in  good  soil  will  attain  an  average 
of  about  10  feet,  with  joints  about  10  inches  apart, 
stalk  about  one  inch  in  diameter,  of  a  deep  green 
color,  slightly  covered  with  a  whitish  wax  ;  matures 
its  seed  in  about  three  and  one-half  months.  The 
principal  objection  to  it  is  a  liability  to  fall  before  the 
wind  and  make  harvesting  expensive,  while  the  juices 
do  not  possess  quite  as  much  cane-sugar.  For  its  in- 
troduction into  this  country  we  are  indebted  to  our 
government. 

The  African  varieties  were  collected  by  Mr.  Leon- 
ard Wray,  of  England,  who  found  them  growing  ex- 
tensively among  the  Kaffirs  of  S.  E.  Africa,  where  he 
spent  some  lime  in  experimenting  with  them  in  sugar- 
making,  being  himself  a  practical  sugar-maker  and 
author.  Finding  them  a  genuine  cane-sugar  produc- 
ing plant,  and  maturing  in  a  few  months  after  planting, 


4  SEEDS. 

he  became  greatly  elated  with  the  prospects  before 
him.  He  gathered  seed  from  fifteen  varieties,  each  of 
which  had  a  specific  name,  but  as  a  whole  genus  they 
were  called  Imphee,  which,  I  presume,  is  peculiar  and 
belongs  to  the  natives,  as  I  have  never  met  with  it  else- 
where. The  names  of  the  different  varieties  as  given 
by  Mr.  Wray,  are  equally  peculiar,  as  follows  ;  Vim- 
bis-chu-a-pa,  E-a-na-moode,  E-enga,  Nee-a-za-na, 
Boom-vwa-na,  Oom-see-a-na,Shla-goova,  Shla-goone- 
de,  Zim-moo-ma-na,  E-booth-la,  Boo-ee-an-a,  Koom- 
ban-na,  See-en-gla,  Zim-ba-za-na  and  E-thlo-see. 

All  these  varieties  Mr.  Wray  had  reproduced  in 
France,  where  he  made  sugar  from  them  of  a  quality 
similar  to  those  best  samples  on  exhibition  here.  Mr. 
Wray  having  met  the  late  Horace  Greeley  in  France, 
was  persuaded  to  come  with  his  seed  and  samples  to  this 
country,  where  he  arrived  late  in  May,  1857,  with 
1,500  pounds  of  seed  in  the  tuft,  most  of  which  was 
planted  by  the  late  Gov.  Hammond  of  South  Carolina, 
but,  by  an  urgent  application,  assisted  by  my  friend 
H.  Greeley,  I  obtained  enough  to  plant  ten  acres  of  the 
earliest  varieties,  which  I  had  planted  upon  the  farm 
of  Brutus  J.  Clay  of  Kentucky,  June  loth. 
-  Mr.  Wray  only  got  his  seed  into  the  ground  on  the 
2Oth  of  June.  The  season  there  was  very  wet  (which 
is  detrimental  to  a  cane  crop.)  From  various  causes, 
not  necessary  to  mention  here,  Mr.  Wray  failed  to 
make  sugar  and  abandoned  his  seed,  as  also  his  pat- 
ent process,  and  returned  to  England  disgusted  and 
largely  out  of  pocket  Thus  much  for  the  history  of 
the  only  importation  of  seeds  that  I  have  been  able  to 
trace  back  to  their  nativity. 

We  see  advertised  "Otaheitan,"  which  is  the  name 
of  one  of  the  varieties  of  a  Louisiana  cane  extensively 


SEEDS.  5 

cultivated  there  from  planted  canes,  not  seed  ;  another 
is  the  Liberian,  some  call  it  club-head.  This  is  of 
Wray'slmphee,  Boom-vwa-na,  and  has  maintained  its 
character  very  distinctly.  I  can  well  recollect  seeing 
it  in  Mr.  Wray's  hand  and  took  it  for  a  Sumac  tuft 
myself.  It  is  a  hardy  and  good  cane,  suited  to  late 
working,  and  will  make  sugar,  as  will  be  shown  by 
farmer  Schwarz  sample- 
Here  is  a  few  tufts  sent  from  Meridian,  Miss.,  by 
Mr.  Shannon,  who  calls  it  Crook  Neck  Sorghum  which 
evidently  is  an  Imphee,  Nee-a-za-na,  as  will  be  seen 
by  ihe  engraving  in  my  book,  taken  fifteen  years  since. 
It  has  somewhat  changed  in  the  color  and  size  of  the 
seed  and  also  the  stalk,  as  described  to  me  by  Mr.  S. 
who  called  on  me  some  weeks  since.  Whether  this 
change  is  the  result  of  hybrid  or  cultivation  I  cannot 
tell.  Mr.  S.  is  an  intelligent  gentleman  and  gives  it 
great  favor,  as  will  be  seen  by  his  communication. 

Another  mis-named  cane  is  the  Honduras.  It  is  a 
very  late  cane,  at  least  thirty  days  later  than  the  Boom- 
vwa-na  or  Liberian,  and,  although  a  sweet  and  good 
cane,  it  is  of  doubtful  propriety  to  plant  north  of 
Mason  and  Dixon's  Line  ;  it  is  an  Imphee,  Vim-bis- 
chua-pa, 

I  now  come  to  the  variety  so  widely  known  as  the 
Early  Amber.  These  tufts  are  a  fair  specimen  of  the 
various  lots  that  have  been  sent  to  this  convention.  As 
most  of  them  have  been  packed  in  small  packages 
they  will  hardly  show  their  correct  figure  when  grow- 
ing. They  have  a  very  heavy  kernel  which,  when 
entirely  clean,  will  weigh  fifty-eight  pounds  per  bushel, 
which  corresponds  exactly  with  the  Nee-a-za-na  as 
well  as  the  size  of  the  kernel,  though  not  quite  as 
white, 


6  SEEDS. 

This  flower  is  a  sample  which  has  been  furnished 
me  by  Mr.  J.  S.  Tompkins,  now  of  this  city,  whose 
communication  and  samples  of  syrup  from  this  cane 
will  attract  much  interest  at  the  proper  time.  This 
Amber  Cane  has  the  appearance  of  being  an  hybrid 
in  which  Nee-a-za-na  is  a  party  and  either  the  Chinese 
or  one  of  the  Imphees  the  other,  most  probable  the 
former,  which  accounts  for  the  longer  foot-stalks  and 
darker  seed,  while  the  large  kernel  and  shorter  stalk 
with  earlier  maturity  attaches  to  the  Nee-a-za-na.  But 
whatever  is  its  origin  it  matters  liitle,  or  whether  it 
was  crossed  in  France  and  brought  here  by  Mr.  Teas 
of  Indiana,  eighteen  years  ago,  it  is  all  the  same.  We 
have  it  and  it  is  a  great  boon  to  us,  as  by  its  early 
maturing  it  not  only  facilitates  sugar-making  but  affords 
us  a  longer  season  for  working,  as  it  will  mature 
during  the  warm  season  which  will  facilitate  the  pro- 
cess of  granulation  in  the  hands  of  those  working  it 
up  with  a  view  to  sugar-making.  There  are  other 
samples  of  seed  that  have  come  to  hand,  but  not  pos- 
sessing qualities  to  recommend  them  as  equal  to  those 
alread}'-  described.  One  tuft  by  mail,  apparently  an 
hybrid  of  either  Amber  or  Nee-a-za-na  withLiberian, 
that  may  prove  a  good  thing,  I  shall  have  it  carefully 
cultivated  and  report  next  season. 

The  great  object  being  to  determine  the  best  varie- 
ties for  sugar-making,  as  also  that  of  syrup,  and  plant 
them  in  such  order  as  to  have  them  ripen  in  rotation 
in  order  to  supply  the  works  for  as  long  a  period  as 
possible.  That  there  has  been  an  improvement  in 
these  canes  since  first  introduced  seems  evident,  and 
in  this  we  see  our  hopes  being  realized. 

I  will  now  appeal  to  this  convention  not  to  close  its 
labors  without  providing  in  some  manner  to  further, 


SEEDS.  7 

and  more  definitely  pursue,  a  course  of  improving  them 
until  we  shall  have  secured  for  ourselves  and  posterity 
a  blessing  that  shall  make  us  free  of  all  foreign  or 
adulterated  products,  so  that  we  can  say  (as  our  hon- 
orable friend  that  produced  this  pile  of  sugar)  that,  if 
"our  land  does  not  flow  with  milk  and  honey,  it  may 
with  sugar  and  molasses." 

I  am  not  aware  that  any  appropriate,  systematic 
efforts  have  been  made  to  improve  the  cane  by  a  careful 
selection  of  the  seed,  and  it  would  be  strange  indeed 
if  a  plant  like  the  cane,  brought  from  another  country, 
and  cultivated  under  circumstances  so  peculiarly  un- 
favorable, should  not  deteriorate.  Even  Indian  corn 
and  Irish  potatoes  are  not  expected  to  improve,  or  even 
preserve  their  qualities  from  year  to  year,  without 
careful  attention  to  the  seed,  and  a  system  of  repro- 
ducing from  the  best  samples. 

The  most  important  qualities  in  the  cane  are  sacchar- 
ine richness,  per  centage  of  juice,  large  stalk,  and 
early  maturity ;  and  these  qualities  should,  as  far  as 
possible,  be  all  combined.  In  every  field  of  cane  some 
stalks  ripen  earlier,  some  grow  to  a  greater  size,  some 
are  more  juicy,  and  some  richer  in  sugar  than  others. 
It  should  be  the  aim  of  every  planter  to  select  from  his 
growing  cane  the  individual  stalks  which  most  fully 
combine  these  qualities,  and  set  apart  the  seeds  which 
they  yield  for  the  next  season's  planting.  And  this 
process  should  be  pursued  from  year  to  year,  always 
producing  the  richest,  the  largest,  and  the  earliest 
stalks. 

In  some  sections  of  the  country  the  order  of  prefer- 
ence will  differ  from  others.  In  the  more  northern 
range,  where  the  seasons  are  short,  seed  will  be 
selected  with  more  particular  reference  to  ^axly  matur- 


8  SEEDS. 

ity ;    where  the  seasons  are  longer,  prominence  may 
be  given  to  size  of  stalk,  volume,  and  richness  of  juice. 

In  selecting  seed  stalks  from  the  standing  cane,  the 
comparative  size  and  time  of  maturity  will  be  plainly 
enough  indicated  to  the  eye  ;  but  with  reference  to  the 
other  qualities,  something  more  is  needed,  and  it  is  with 
reference  to  these  that  the  most  indiff ence  or  negligence 
has  been  manifested,  In  order  to  test  the  cane  pro- 
perly, each  stalk  previously  selected  with  reference  to 
size  and  maturity,  should  be  separately  weighed,  and 
the  juice  thoroughly  expressed.  The  juice  should 
then  be  carefully  tested  by  the  saccharometer  for  rich- 
ness, and  accurately  weighed  for  per  centage  or  com- 
parative volume.  By  these  means  all  the  essentia 
qualities  of  a  good  rich  cane  may  be  secured,  and 
until  they  are  faithfully  employed,  complaints  about 
deterioration  may  be  expected. 

I  have  been  much  surprised  at  the  careless  indiffer- 
ence manifested  by  most  farmers  in  the  preservation  of 
their  seed.  If  they  were  to  practice  the  same  sloven- 
ish  custom  with  other  crops  upon  their  farms,  their 
reputation  for  agricultural  skill  and  economy  would  be 
at  a  large  discount,  as  well  as  their  financial  credit. 
In  my  intercourse  with  them  I  find  but  few  who  even 
gather  their  seed  for  stock-feed  ;  the  custom  generally 
being  to  slash  it  off,  and  leave  it  on  the  ground  to  waste, 
unless,  perchance,  the  field  is  so  circumstanced  that 
hogs  or  cattle  can  be  turned  in.  Although  this  is  quite 
wasteful,  neverthless  it  is  preferable  to  the  entire  loss. 
Mr.  Wm.  Haddax,  near  Osborn,  Ohio,  informs  me 
that  his  hogs  never  done  better  upon  any  feed  than 
upon  the  cane  stubble,  with  the  seed  scattered  as  above. 


CHAPTER  II. 

SOILS  AND  CULTIVATION. 

Embracing-  also  Mr.  Kicker's  Essay  before  the  Convention, 
and  discussion  thereon 

There  has  generally  been  a  greater  mistake  in  the 
selection  of  soil  than  any  other  feature  of  this  business, 
mostly  growing  out  of  a  desire  to  obtain  a  large  growth, 
regardless  of  the  quality  of  the  juices. 

It  is  well  known  that  low  wet,  deep  black,  or  freshly 
manured  lands  are  productive  of  rank  acid  vegetation, 
whether  of  fruits,  vegetables,  or  grapes.  Stock  will 
shun  the  vale  and  nip  close  the  hillside,  because  of  the 
greatest  amount  of  saccharine  and  other  nutrition  ;  the 
multiplied  testimony  is  now  so  great,  when  added  to 
that  of  our  thorough  cultivator  and  valued  pioneer, 
Mr.  Ricker,  that  it  is  to  be  hoped  we  shall  soon  get 
out  of  that  rut  of  error. 

The  alluvial  fields  of  Louisiana  are  free  of  ammonia 
but  strongly  impregnated  with  the  same  properties  that 
make  the  waters  of  the  Missouri  river  (out  of  whose 
deposits  they  are  chiefly  made)  ;  among  these  proper- 
ties magnesia  is  quite  prominent. 

Where  the  soil  does  not  possess  lime  it  should  be 
added  either  in  the  form  of  quick-lime  or  the  sulphates, 


IO  SOILS  AND  SEASONS  OF  CULTIVATION. 

common  plaster  or  plaster-paris.  I  am  well  satisfied 
by  a  long  series  of  observations,  that  sugar-making 
from  these  northern  canes  will  only  be  made  success- 
ful by  a  thorough  system  of  cultivation,  by  which  to 
produce  a  true  sugar-cane,  free  from  the  gums  and 
albuminous  properties  that  require  chemical  solutions 
and  patent  processess  to  counteract  their  baleful  influ- 
ences upon  chrystalization.  We  have  the  satisfaction  to 
know  that  by  far  the  best  sugar,  and  the  only  speci- 
men from  field  operations  at  our  late  convention,  was 
thai  of  the  Honorable  Seth  EL  Kenny  of  Minnesota, 
(whose  communication  will  be  found  in  the  chapter 
on  sugar-making)  ;  he  used  no  chemicals  or  reagents 
whatever,  hence  his  cane  was  rightly  conditioned  by 
cultivation ;  let  me,  therefore,  again  strenuously  urge 
the  most  rigid  adherence  and  attention  to  the  foregoing 
suggestions. 

I  here  introduce  the  valuable  essay  of  the  Hon.  E, 
S.  Ricker  of  Locust  Corners,  Ohio  : 

E.  s.  RICKER' s  ESSAY  ON  SOIL  AND  CULTIVATION. 

I  shall  confine  my  remarks  to  my  own  immediate 
vicinity  and  the  results  of  my  own  observation  and  ex- 
perience. We  have  three  varieties  of  soil  within  the 
limits  of  this  neighborhood. 

First.  Ohio  river  bottom  land.  Rich  for  corn,  and 
yields  great  crops  of  cane  with  an  abundance  of  foli- 
age ;  but  the  juice  is  not  sweet  and  syrup  not  pleasant. 

Second.  Low  lands  along  our  creeks.  These  bot- 
tom lands  have  often  much  sand  in  their  composition, 
and,  when  so,  produce  large  crops  of  cane,  making 
fine  syrup. 

Third.     Uplands.     My  farm  is  on  rolling  upland. 


SOILS  AND  SEASONS  OF    CULTIVATION.  II 

originally  a  deep,  virgin  soil,  with  clay  subsoil  resting 
on  blue  limestone.  My  fields  are  underdrained  with 
tile  from  three  and  a  half  to  four  and  a  half  feet  under 
ground.  I  cultivate  crops  in  rotation  ;  following  a  cane 
crop  after  corn,  and  the  corn  after  meadow  or  sod. 
Thus,  in  the  winter,  spread  from  sixteen  to  twenty 
wagon  loads  of  barn-yard  manure  per  acre  on  the  sod, 
and  plow  with  three  horses,  nine  inches  deep.  Cut 
ana  shock  the  corn,  and  expect  a  yield  of  seventy-five 
or  more  bushels  per  acre.  Let  no  animals  roam  over 
the  field  to  tramp  it.  and  in  early  spring  plow  so  deep 
that  there  will  be  twelve  inches  ©f  loose  soil.  The 
rotton  sod,  with.the  manure,  makes  the  soil  mellow  as 
an  ash  heap,  and  is  the  best  possible  condition  that  I 
know  how  to  prepare  a  field  for  corn.  Now  level  the 
field  with  a  drag  made  of  six  rails,  woven  together 
with  two  trace  chains  at  about  three  feet  from  the  ends 
of  the  rails.  This  does  not  pack  the  ground  as  does 
a  roller.  Then  plant  the  seed  with  a  drill,  dropping 
about  six  seeds  to  the  foot,  and  in  rows  three  and  one- 
half  feet  apart,  the  drill  doing  the  work  of  furrowing, 
dropping  and  covering.  By  the  time  the  seed  is  well 
sprouted,  go  over  the  field  again  with  the  drag;  and 
just  about  the  time  the  first  plants  are  appearing,  drag 
the  rails  across  the  previous  dragging.  Now  we  have 
a  fresh,  clean,  mellow  field  for  the  plants  to  emerge 
into  daylight.  As  soon  as  the  row  of  plants  can  be 
traced  with  the  eye,  with  a  one-horse  plow,  with  a 
fender,  to  keep  the  dirt  from  the  plants,  plow  as  close 
to  the  rows  as  possible  ;  and  one  with  a  steel  rake  can 
clear  the  plants  and  keep  up  with  the  plow.  By  the 
time  the  plants  are  a  finger's  length  high,  scrape  the 
rows  with  sharp  hoes  and  thin  the  plants  to  about  three 
to  the  foot.  If  this  work  ts  thoroughly  done,  then  go 


12  SOILS  AND  SEASONS  OF  CULTIVATION. 

about  three  times,  twice  in  a  row  each  time,  with  a 
double-shovel  or  cultivator,  to  be  completed  by  the 
time  the  cane  is  four  feet  high,  will  be  sufficient.  Thus 
prepared  and  cultivated,  I  expect  a  yield  of  from  165 
to  185  gallons  of  refined  syrup,  of  a  density  of  42  deg. 
Baume. 

The  next  most  successful  way  to  prepare  a  field  for 
cane,  is  to  let  the  aftermath  of  a  clover  field  remain 
through  the  fall  and  winter  untouched  until  about  the 
tenth  of  May,  By  that  time  the  young  clover  will  be 
well  up.  Then  turn  under  deeply.  Subsoiling  would 
be  beneficial  in  most  soils,  especially  where  land  is 
not  under-drained.  So  might  irrigation  be  capital, 
but  only  the  few  can  command  it.  Soaking  the  seed 
and  rolling  in  plaster  may  be  advantageous  if  condi- 
tions be  right  at  the  time  of,  and  after,  planting.  Other- 
wise I  never  tried  it  but  once.  An  old  clay  field  with 
all  the  organic  compounds  (the  nitrogen,  oxygen  and 
carbon,  etc.,)  so  nearly  worn  and  washed  out  that 
cane  will  but  feebly  or  barely  grow  upon  it,  will  yield 
the  clearest  and  the  finest  fruity  flavored  syrup,  but 
the  quantity  may  not  pay  for  cultivation.  On  the  other 
hand  a  field  in  good  heart,  freely  and  freshly  manured 
from  the  hog  pens  and  horse  stables,  might  give  an 
enormous  yield  of  syrup,  but  of  a  quality  that  would 
be  unfit  for  the  table. 

SOILS,  AND  SEASONS  OF  PLANTING. 

There  has  been  great  remissness  under  this  head. 
Farmers  seem  to  have  thought  too  little  of  this  crop, 
and  hence  seldom  make  a  good  selection  of  soil,  or 
give  that  attention  in  its  preparation  that  would  insure 
the  best  results.  There  is  no  plant  more  feeble  or 
sensitive  in  its  early  growth  than  this ;  therefore,  the 


SOILS  AND  SEASONS  OF  CULTIVATION.  13 

selection  of  soil,  as  well  as  its  preparation,  should 
receive  especial  attention.  Where  it  is  possible,  I 
would  underdrain,  and  plow  very  deep  ;  always  prefer- 
ing  a  clover  lair,  if  possible,  or  other  newly-broken 
ground  to  that  of  fresh-manured  land,  as  it  has  been 
repeatedly  shown  that  the  cane  will  partake  of  the 
character  of  the  soil.  An  instance  is  reported  where 
sulphur  and  salt  was  put  upon  the  ground  before  plant- 
ing, and  the  syrup  partook  of  it  quite  distinctly.  A 
free  use  of  lime  or  ashes  will  be  found  advantageous, 
especially  upon  the  lower  tables  of  land.  These  trials 
should  be  made  and  reported  for  future  guidance.  I 
would  reccommend  planting  in  a  ridge  rather  than  the 
furrow,  as  the  seed  needs  the  warmth  of  the  sun,  and 
freedom  from  the  cold  rains  of  May,  to  germinate. 

The  ground  for  this  crop  can  not  be  plowed  too  deep, 
as  its  roots  penetrate  to  a  great  depth,  even  as  far  as 
three  and  one-half  feet,  to  which  depth  I  have  traced 
them.  As  before  indicated,  I  am  satisfied  that  the 
African  cane  will  stand  a  much  stronger  soil  than  the 
Chinese. 

It  would  be  altogether  useless  to  attempt  the  nam- 
ing of  any  particular  date  for  planting.  Seasons  differ  ; 
and,  therefore.  I  can  only  say,  plant  as  early  as  the 
ground,  by  being  dry  and  warm,  seems  fitted  for  the 
seed,  and  then  plant  shallow — very  shallow. 

The  seed  should,  previous  to  planting,  be  soaked  in 
warm  water  until  an  appearance  of  germination  is  per- 
ceived. This,  in  the  Imphee,  will  require  about  two 
days  ;  in  the  Chinese,  nearly  six. 

It  has  usually  been  recommended  to  plant  in  rows 
running  north  and  south  ;  but,  from  some  considera- 
tions and  facts  occuring  to  me,  I  am  inclined  to  prefer 
rows  running  east  and  west.  The  west  wind  storms 


14  SOILS  AND  SEASONS  OF  CULTIVATION. 

are  the  most  destructive,  and  a  crop  planted  in  rows 
running  in  the  direction  of  the  winds  will,  of  course, 
stand  much  better  than  one  the  rows  of  which  are 
transverse  to  such  a  direction.  I  saw  one  field  this 
season  in  which  the  matter  was  fairly  tested.  In  the 
portion  planted  north  and  south,  the  crop  was  laid 
prostrate  ;  in  that  part,  on  the  contrary,  wherein  the 
rows  ranged  east  and  west,  the  crop  was  unmoved. 

I  would  especially  caution  farmers  against  planting 
seed  without  first  having  testing  its  capability  of  ger- 
mination ;  then,  having  satisfied  themselves  'on  that 
point,  let  care  be  taken  not  to  plant  too  thickly.  If 
planted  in  rows,  they  should  be  fully  four  feet  apart ; 
and  if  planted  in  drills,  about  three  or  four  inches 
between  each  seed.  A  reliable  machine  planter  will 
pay  its  extra  cost  in  the  end ;  but  however  planted, 
and  by  whomsoever,  I  repeat,  -plant  shallow — not  ex- 
ceeding one  inch  deep,  and  half  of  that  depth-  would 
be  still  better.  A  wheat  drill  can  be  used  by  stopping 
of  the  hoes  to  set  the  rows  to  suit.  I  would  prefer 
drill  planting,  and  doing  it  well  in  clean  land ;  it  will 
be  found  more  convenient  for  stripping,  and  give  a 
better  yield ;  Southern  cane,  of  course,  is  all  in  drill 
rows  about  five  feet  apart. 

Very  good  syrup  is  being  made  from  almost  every 
variety  of  soil,  but  my  own  experience  is  in  favor  of  a 
rich  yellow  soil,  strongly  lime,  especially  when  I 
designed  a  rich-flavored  syrup,  regardless  of  the  color, 
or  the  extra  labor  required  to  clean  the  coating  from 
the  boilers.  Mr.  Henry  Lesher,  near  Dayton,  planted, 
of  the  Imphee,  upon  a  gravelly  creek  bottom,  less  than 
the  half  of  an  acre,  from  which  he  delivered  me  eight 
and  one-half  tons  of  the  best  cane  I  had  the  past  sea- 
son, the  juices  marking  as  high  as  15  deg.  Baume. 


SOILS  AND  SEASONS  OF  CULTIVATION.  15 

This  cane,  however  remained  in  the  yard  about  five 
weeks,  and,  when  worked,  the  juice  possessed  very 
little  of  the  usual  green  tint,  and  scarcely  changed  the 
color  of  the  litmus,  being  nearly  free  of  acid.  Soils 
possessing  less  lime  can  be  greatly  improved  by  the 
use  of  it  or  house  ashes  upon  the  hill  during  the  cul- 
tivation. 


CHAPTER   III. 

CULTIVATION  OF  THE  CANE. 

Having  .made  a  good  selection  of  soil,  as  indicated 
in  the  preceeding  chapter,  it  will  be  found  that  in 
order  to  place  the  seed  in  a  position  to  feel  the  warmth 
of  the  sun,  ridge  planting  will  best  secure  this  end.  I 
have  found,  by  passing  over  the  field  repeatedly  dur- 
ing the  early  vegetation,  that  in  those  hills  in  a  low 
furrow  the  seeds  were  not  yet  sprouted,  while  upon 
the  higher  position,  only  three  or  four  feet  distant,,  the 
young  cane  was  fairly  above  ground.  This  led  the 
owner  to  believe  the  seed  was  not  good,  and  hence  he 
proceeded  to  replant ;  but,  in  a  few  days,  the  sun  shone 
out  with  effect,  and  all  the  seed  came  up,  but  that  por- 
tion was  still  behind,  and  remained  so  throughout  the 
season.  Correct  and  careful  planting  is  the  first  import- 
ant step  to  insure  an  early  and  paying  crop.  The 
best  results,  I  believe,  have  been  obtained  from  plant- 
ing tolerably  thick,  say  from  8  to  12  seeds  to  the  hill. 
This  tends  to  prevent  tillering,  and  is  believed  to  has- 
ten the  maturity  of  the  crop,  as  it  is  the  larger  stalks 
that  are  the  latest  in  maturing.  The  soil  must  expend 
its  vegetating  energies  before  the  crop  can  mature. 


CULTIVATION  OF  THE  CANE.  17 

I  would  suggest  the  propriety  of  an  occasional  dress- 
ing of  common  plaster,  or  plaster  of  Paris,  also  lime, 
taking  note  of  its  effect  with  a  view  to  the  future ;  the 
great  object  being  to  counteract  the  acid  so  common 
in  the  cane,  which,  if  accomplished  in  its  growth,  will 
avoid  the  necessity  of  using  re-agents  in  the  manufac- 
turing process.  Therefore,  the  use  of  these  fertilizers 
should  not  be  for  the  purpose  of  producing  a  larger 
growth,  but  a  better  quality  of  juice  ;  one  susceptible 
of  a  more  ready  crystallization.  I  have  noffoundthe 
custom  of  hilling  around  the  stalks  advantageous.  If 
the  ground  is  kept  clean  of  weeds,  and  with  an  ordi- 
nary amount  of  cultivation  or  small-plow  dressing  in 
the  early  growth,  it  will  be  found  ample.  Late  culti- 
vation has  a  tendency  to  protract  the  growth,  and 
stimulate  the  growth  of  suckers  upon  the  upper  joints 
of  the  stalk.  It  must  be  borne  in  mind  that  no  definite 
rule  can  be  laid  down  as  an  infallible  guide  in  the  cul- 
tivation of  any  crop  ;  soils  and  seasons  will  require  a 
modification  of  almost  every  system. 

Upon  the  subject  of  culture,  Mr.  Wray  says  : 
"I  have  in  some  instances,  soaked  the  seed  of  the 
Imphee  for  twenty-four  and  even  forty-eight  hours,  in 
warm  water,  previous  to  planting  them,  in  order  to 
expedite  their  germination,  as  seeds  so  treated  will,  in 
warm  weather,  moist  weather,  be  up  in  four  days 
afterward;  whereas,  being  planted  (during  showery 
weather)  without  this  assistance,  they  usually  take  six 
or  seven  days  for  sprouting.  If,  after  planting,  dry 
weather  sets  in,  they  will,  however,  require  ten  or 
even  fourteen  days  to  appear  above  ground ;  but  by 
being  well  soaked  beforehand,  this  causualty  is  mater- 
ially obviated.  Hence  I  hold  the  practice  to  be  a  pru- 
dent one. 


l8  CULTIVATION  OF  THE  CANE. 

"The  seed  requires  to  be  very  lightly  covered  ;  for 
if  deeply  set,  it  is  liable  to  rot,  should  much  cold  rain; 
occur  immediately  after;  but  lightly  covered,  it  will 
not  be  injured  by  even  constant  rain. 

"I  have  lost  a  great  deal  of  seed  by  planting  too 
deeply,  and  I  shall,  therefore,  be  very  cautious  never 
to  commit  the  same  error  again.  If  soaked  in  warm 
water  for  twenty-four  hours,  then  planted  in  abed, 
and  care  taken  to  keep  them  properly  moist,  we  may 
always  calculate  with  certainty  on  having  them  an  inch 
above  ground  in  four  days  (warm  weather)." 


CHAPTER  IV. 

CUTTING  AND  HANDLING. 

9 

The  season  to  commence  gathering  the  crop  will 
differ  greatly  in  different  localities  and  different  sea- 
sons, but,  as  a  general  rule,  may  be  set  at  the  first  of 
September,  and  should  be  proceeded  with  expeditiously 
until  the  crop  is  secured  from  darger  of  frost.  The 
stripping  should  not  commence  until  the  cane  has 
obtained  all  the  benefits  possible  upon  the  hill,  as  the 
foliage  constitute  the  channels  through  which  the  car- 
bon and  oxygen  of  the  atmosphere  gain  access  to  the 
juices  of  the  stalk,  whereby  its  saccharine  qualities 
are  elaborated.  It  is  strenuously  contended  by  many, 
that  gathering  the  cane  with  the  leaves  on  it,  and 
retaining  it  thus  under  shelter  for  some  days,  it  will 
improve  more  rapidly  than  otherwise.  Some  favor 
milling  it  thus,  with  the  leaves.  There  would  be  some 
loss  of  juice,  but  whether  enough  to  overbalance  the 
expense  of  stripping,  is  hard  to  decide.  One  thing  is 
certain,  it  should  be  protected  from  the  storm,  as  the 
leaves  would  soon  mold,  and  impart  an  unpleasant 
flavor  to  the  syrup. 


